Executive Chef - Bacchanal Buffet (Caesars Palace)

Bacchanal Buffet is seeking an experienced, visionary Executive Chef to lead one of the most iconic and highest-volume dining destinations in the hospitality industry. As the culinary leader of a world-renowned operation serving thousands of guests each week, you will be responsible for driving culinary excellence, operational performance, innovation, and team development across multiple global cuisines and service platforms. This role requires a leader who thrives in a fast-paced, complex environment and can balance creativity with disciplined execution. The successful candidate will possess a strong track record of leading large culinary teams, managing significant operational volume, driving financial results, and delivering an exceptional guest experience every day.

• Lead all culinary operations, ensuring consistency, quality, execution, and efficiency across multiple kitchen and service areas.
• Inspire innovation and continuously evolve the guest experience while maintaining strong food cost and labor controls.
• Recruit, develop, mentor, and retain a large and diverse culinary workforce, creating a culture of accountability, engagement, and excellence.
• Drive menu development, recipe standardization, product quality, and presentation standards.
• Oversee budgeting, forecasting, purchasing, inventory management, and cost-containment initiatives.
• Champion food safety, sanitation, and regulatory compliance, maintaining the highest operational standards.
• Partner closely with operational leadership to align staffing, production, and business needs with financial objectives.
• Serve as a visible and influential leader who sets the standard for professionalism, teamwork, and culinary passion.
• Cleans all assigned rooms to company standard within designated work period
• Maintains professional appearance and demeanor throughout shift
• Follows all safety protocols and reports unsafe working conditions immediately
• Follows lost and found policies and procedures
• Plans, organizes and completes work timely
• Takes initiatives, shows ownership and goes above and beyond to assist guests with their needs
• Accepts feedback and coaching from supervisors

• Extensive experience leading high-volume, multi-outlet culinary operations.
• Minimum of 5 years of progressive culinary leadership experience, including 3-5 years in a comparable management role.
• Bachelor's degree in culinary arts, Hospitality Management, or a related field preferred.
• Demonstrated success managing large teams, preferably in union environments.
• Strong financial acumen, including expertise in food cost, labor management, productivity, and operational planning.
• A passion for global cuisines, culinary innovation, and delivering exceptional guest experiences.
• Exceptional leadership, communication, coaching, and talent-development skills.
• The ability to thrive under pressure while maintaining high standards of quality and execution.
• Previous experience as a Resort Executive Chef, Property Executive Chef, Executive Banquet Chef, or equivalent leadership role preferred.
• Nevada Food Handler Safety Training Card required.

ADDITIONAL REQUIREMENTS

• Able to manage team of up to 150 managers and hourly employees
• Extensive knowledge of commercial kitchen equipment, operations, and food production processes.
• Ability to establish and maintain effective working relationships with management, team members, vendors, and guests.
• Ability to read, understand, and comply with company policies, procedures, safety standards, chemical labels, operational communications, and other written or verbal instructions.
• Ability to remain mobile throughout a large, fast-paced culinary operation and work in confined spaces when necessary.
• Ability to lift, carry, push, pull, or move products, equipment, and supplies weighing up to 100 pounds with or without assistance.
• Manual dexterity and hand-eye coordination are required to safely operate kitchen equipment and perform culinary and administrative duties.
• Ability to effectively utilize the senses of sight, hearing, smell, taste, and touch to monitor food quality, safety, and operational standards.
• Ability to work in a high-volume environment with exposure to varying temperatures, kitchen equipment, and food production conditions.
• Must be available to work flexible schedules, including evenings, weekends, holidays, and extended hours as business demands require.